Sun Dried Tomato Dressing

By BlueSchmoo

To make Sun-dried tomatoes in oil:
Place dried tomatoes in a jar with tight fitting lid, cover with olive oil and seal - reconstitute dried tomatoes in olive oil 24-48 hours in the fridge, make sure they are soft before making dressing.

This thick dressing doubles as a topping for burgers or as a dipping sauce for shrimp. Add 1/4 cup water if you like a thinner dressing.

For use as marinade thinning may be required

Ingredients

• 1/2 cup oil-packed sun-dried tomatoes
• 1/2 cup apple cider vinegar or red wine vinegar
• 1 shallot
• 4 basil leaves
• 1 teaspoon chopped chives
• 1 garlic clove, crushed
• 1 teaspoon sugar (optional)
• 1/2 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper
• 1/2 cup extra-virgin olive oil

Preparation

Step 1

1. Combine all ingredients except oil in a blender or food processor. Pulse until tomatoes are finely chopped. Add oil, a little at a time. Pulse until thick and well blended.